Blueberry Lemon Loaf

Servings: 16(2 loaves with 8 slices each)

Moist and tender lemon bread just stuffed with juicy blueberries and smothered in a lemon icing that is so easy to make!

ingredients

For the lemon blueberry loaf:

1 cup granulated sugar
1 cup sour cream at room temperature
3 large eggs at room temperature
1/2 cup vegetable oil
1 tablespoon lemon zest (~2 lemons)
2 teaspoons pure lemon extract (optional)
1 teaspoon pure vanilla extract (optional)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups blueberries (fresh or frozen)

For the lemon icing:

1 cup confectioners sugar (aka icing sugar, aka powdered sugar)
2 tablespoons freshly lemon juice
1 teaspoon lemon zest

directions

For the lemon blueberry loaf:

Mix the sugar, sour cream, eggs, lemon zest, lemon extract, vanilla extract and oil before mixing in the mixture of the flour, baking powder, baking soda and salt followed by the blueberries.
Divide the batter between 2 greased 8X4 inch loaf pans and bake in a preheated 350F/180C oven until golden brown on top and a toothpick pushed into the center comes out clean, about 60 minutes.
Remove the loaf from the pan and pour (or drizzle or spread) the lemon icing over the loaf and let it cool before slicing and enjoying!

For the lemon icing:

Mix the confectioners sugar into the lemon juice and zest until smooth.

Option: Use meyer lemons for lemon juice and zest!
Option: Replace the sour cream with Greek yogurt.
Option: Use muffin pans for lemon blueberry muffins! The bake time will be about 20 minutes!